Sweet Libations.
These next few weeks mark the convergence of multiple miracles. There are precious few days in a year when white nectarines meet cherries, Blenheim apricots mingle with yellow peaches and mulberries join the mix before the cherries bow out. Welcome to the greatest growing region in the world.
You've heard that our farmers markets are among the best in the country, but what makes Los Angeles a super special location is its proximity to both the Central Valley and the southern most points of California. Our stone fruit season starts early and ends late because our farmers converge into our region for as far south as Chula Vista and as far north as Gilroy.
So here it is- our Ode to Stone Fruit. Make a pitcher, two or three, and tag us on Instagram @gourmandisela.
Stone Fruit Sangria
We love using Venokado's Fritz Muller. On that note, don't be afraid to buy a couple of bottles and double or triple this recipe. It's that kind of party.
1 bottle sparkling wine
2 small plums
1 white nectarine
1 peach
4-6 mint leaves
2 limes
1 Tbsps lime juice
Slice the stone fruit into 1/4 slices, making sure to reserve any juices. Thinly slice the lime as well, leaving one for garnish. Set aside.
Grab a pitcher or 1/2 gallon mason jar and muddle together the lime juice and mint leaves (read: smash with a wood spoon). Pour half a bottle of wine to the pitcher, followed by the fruit. Pour in the remaining wine.
Chill the sangria for at least two hours.
Pour into glasses and garnish with a little crushed ice and a slice of lime. Feel free to top the pitcher off with any remaining wine.
Wishing you a delicious day,
Clémence and Hadley
| 
No comments:
Post a Comment